High-recognizability haw and litchi flavored duck tongue marinating material

[0016] (1) A specific hawthorn, lychee, and duck tongue stew is composed of the following raw materials and quality:

[0017] Recipe 1: 10g dark soy sauce, 20g tomatoes, 30g green onions, 10g mustard, 20g rock sugar, 6g cinnamon bark, 6g bay leaves, 1 monk fruit, 6g cumin, 5g licorice, 15g ginger, 4g monosodium glutamate, 50g hawthorn;

[0018] Recipe 2: 6g star anise, 6g pepper, 15g salt, 10g cooking wine;

[0019] Recipe 3: Garlic 10g, oil consumption 60mL, water 200mL, coriander 2g, lychee meat 100g.

[0020] (2) How to make hawthorn lychee stewed duck tongue:

[0021] Step 1: Wash and soak 500g of duck tongue with 25g of salt of its own weight for 10 minutes, then put the soaked duck tongue in an oven at 90°C for 5 minutes to steam to remove excess water. After taking it out, spread 25g of fine salt on the surface of the duck tongue again, and put it in the oven for 5 minutes at 90°C. That is, the step of "double roasting and marinating" is completed.

[0022] Step 2: Rin

[0027] (1) A specific hawthorn, lychee, and duck tongue stew is composed of the following raw materials and quality:

[0028] Recipe 1: Dark soy sauce 15g, tomato 30g, green onion 40g, mustard 20g, rock sugar 30g, cinnamon bark 8g, bay leaves 8g, Luo Han Guo 2, cumin 8g, licorice 10g, ginger 20g, monosodium glutamate 5g, hawthorn 100g.

[0029] Recipe 2: 8g star anise, 10g pepper, 20g salt, 20g cooking wine.

[0030] Recipe 3: Garlic 15g, oil consumption 80mL, water 250mL, parsley 3g, lychee meat 150g.

[0031] (2) How to make hawthorn lychee stewed duck tongue:

[0032] Step 1: Wash and soak 500g of duck tongue with 25g of salt of its own weight for 10 minutes, then put the soaked duck tongue in an oven at 90°C for 5 minutes to steam to remove excess water. After taking it out, spread 25g of fine salt on the surface of the duck tongue again, and put it in the oven for 5 minutes at 90°C. That is, the step of "double roasting and marinating" is completed.

[0033] Step 2: Rins

[0038] (1) A specific hawthorn, lychee, and duck tongue stew is composed of the following raw materials and quality:

[0039] Formula 1: Dark soy sauce 20g, tomato 40g, green onion 50g, mustard 30g, rock sugar 40g, cinnamon bark 10g, bay leaves 10g, Luo Han Guo 3, cumin 10g, licorice 15g, ginger 25g, monosodium glutamate 6g, hawthorn 150g.

[0040] Recipe 2: 10g star anise, 10g pepper, 25g salt, 30g cooking wine.

[0041] Recipe 3: Garlic 20g, oil consumption 100mL, water 300mL, coriander 4g, lychee meat 200g.

[0042] (2) How to make hawthorn lychee stewed duck tongue:

[0043] Step 1: Wash and soak 500g of duck tongue with 25g of salt of its own weight for 10 minutes, then put the soaked duck tongue in an oven at 90°C for 5 minutes to steam to remove excess water. After taking it out, spread 25g of fine salt on the surface of the duck tongue again, and put it in the oven for 5 minutes at 90°C. That is, the step of "double roasting and marinating" is completed.

[0044] Step